GRILLED GINGER & PINEAPPLE HERB CHICKEN
Ingredients
- 8 – 10 chicken thighs {with skin}
- 2 cloves of garlic minced/chopped
- 3 tsp of grated/minced ginger
- 1 cup of pineapple juice
- 1.5 cups of soy sauce {i use a low sodium one}
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped mint
- 1/2 cup of chopped basil
Instructions
- In a large gallon size bag add all the ingredients.
- Give it a good shake so the chicken thighs are completely coated.
- Store in the fridge to marinate for at least an hour {overnight is best}.
- Preheat your grill {we use a charcoal} to 350 degrees.
- Line the thighs up on indirect heat skin facing up. I give them a good 10-15 minutes to grill and then I cover them with the vents open.
- Leave them for about another 25 minutes and then turn and cover.
- Once you have an internal temperature of at least 165 bring them to the direct heat so they can get a nice char not them.
- Let them rest for at least 10 minutes and enjoy!